Weight Watchers Spinach and Feta Stuffed Chicken
Enjoy a flavorful, low-point dinner that’s easy to make and packed with protein. This Spinach and Feta Stuffed Chicken is perfect for busy weeknights and stays on track with your Weight Watchers plan.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup fat-free Greek yogurt
- 1 clove garlic, minced
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- In a skillet over medium heat, add olive oil and garlic. Sauté until fragrant, about 1 minute.
- Add chopped spinach, cook until wilted. Remove from heat and drain any excess liquid.
- Stir spinach into a bowl with feta cheese, Greek yogurt, salt, and pepper.
- Using a sharp knife, cut a horizontal pocket into each chicken breast. Stuff each breast with the spinach-feta mixture.
- Place stuffed breasts in the prepared dish. Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before slicing and serving.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 7g |
| Carbohydrates | 4g |
| Protein | 34g |
| WW SmartPoints | 4 |
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes! You can assemble the stuffed chicken breasts, cover and refrigerate for up to 24 hours. Bake just before serving for best results.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, substitute with fat-free cream cheese or light ricotta to maintain creaminess and low points.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or until warmed through.
Can I swap the spinach for another green?
Absolutely! Kale or Swiss chard work well—just sauté until tender and drain before mixing with the feta filling.